Just made some & it's so simple. It's also very, very good. I used Alton Brown's recipe and subbed the sugar in the creme with bulk splenda (Kroger brand) and for the sugar on top, maltitol. (any sugar alcohol will do, just need a sweetener that will melt and form a hard crust. Splenda won't)

It's not quite as sweet as the original, but with some fresh berries on top it will be just as good.